Succulent honey & lemon chicken

Ingredients

• 3  optional: lemon juicy
• 50 g butter 
• 3 tbsp clear honey 
• 1 leaves rosemary 
• 1  garlic clove finely chopped
• 8  chicken pieces such as thighs and drumsticks, with skin
• 750 g potatoes peeled cut into smallish chunks
• 4 servings the salad green

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
2. Lay the chicken in a roasting tin dont pile it up or it wont cook so well.
3. Add the potatoes and drizzle with lemon butter to coat evenly.
4. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
5. Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden.
6. Serve with a green salad.